| T O P I C R E V I E W |
| MaryJane |
Posted - Mar 22 2018 : 08:35:55 AM
Becca asked this question on another thread. I decided to include it here also under our Refrigerator Mother category because it's probably a question that will come up again.
QUESTION (Becca): Is it possible to use my current refrigerator mother that I started months ago with your recipes? I should be able to get it to the point of feeding it on the same schedule and manner that you have (it currently sits until I need it, then I feed it at night, leave it on the fridge and then use it in a levain (you call it activated batter) the next morning. It makes WONDERFUL bread, but it is mostly made with organic white bread flour (unbleached of course). My other question is can I use a Kamut mother and add sprouted whole wheat flour to it? I would like to experiment with various grains, but I don't have the space to keep multiple flour variation mothers around. By the way, I mill my own flour (any grain) when baking / cooking with the exception of the bread flour, but I am working on that!!
ANSWER (MaryJane): Because a mother or starter becomes YOU over time (your kitchen and environment), it seems like you could convert it easy enough. And yes, I think a combo mother would work fine. In fact, I’ve been wanting to try that myself. With Kamut flour’s wonderful texture and sprouted flour’s benefits and flavor, why not?! I hope you’ll share the results. How wonderful that you mill your own flour. When it comes to wild bread, I know I have a life time ahead of me of fun experimentations.
Ashley and I are going to attempt cinnamon rolls again today. Here’s how our refrigerator mother looked at 7 this morning right after I’d stirred more flour and water in (she was also added to last night). Immediately, I started seeing bubbles rise to the surface.
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| 12 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Mar 26 2018 : 09:30:16 AM
Your bread looks wonderful Becca! The banneton can be a little tricky at first, but after a few uses it does get a nice coating of flour that keeps dough from sticking. A light sprinkling of either cornstarch or tapioca starch can also help, but just a little or it will transfer to your bread. I love the spiral pattern left on breads proofed in a banneton basket. :) |
| Sylvia Jacobus |
Posted - Mar 26 2018 : 08:38:20 AM
Becca,
Beautiful loaf. Thanks for the photos.
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| PaneCreatore |
Posted - Mar 26 2018 : 04:47:53 AM
Wow Becca! What a gorgeous loaf of bread! I've never baked in a banneton basket. Another adventure for another time. Thanks for sharing your experience and photo. |
| MaryJane |
Posted - Mar 25 2018 : 5:32:05 PM
Did it taste as good as it looks? Gorgeous! Those banneton baskets eventually season but it takes a few tries.
Speaking of something taking a few tries, when you click on the icon to load a photo, make sure you leave your cursor in the exact spot in your post where you want the photo to land. I always leave it on the second line down from text so there's some space between it and text both above and below. Then two more line spaces and a second photo if you have one (or more text).
To keep photos from showing sideways: After you've finished with the "Browse" function (you can see text in the space next to the word "Browse"), and you click on "Upload," you'll see two arrows at the top you can use to rotate your photo (your selected photo will be visible), then click "I'm done."
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| becca |
Posted - Mar 25 2018 : 4:29:32 PM
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| becca |
Posted - Mar 25 2018 : 4:25:46 PM
Got the bread made today. Photos to follow. I ended up mixing dough in a mixer with a 30 minute rest after a quick mix to a shaggy dough to allow time for my fresh ground Kamut to absorb the whey (strained from making homemade Greek yogurt). Then, I did a looooooong rest on the counter (about 4 hours) and then shaped it and placed it in my banetton and into the fridge overnight. Took it out after about 18 hours and allowed my cloche to preheat in the oven. The dough looked beautiful.....until I went to remove it from the banetton, and it stuck just a bit, causing it to deflate some. I quickly got it into the oven and got just a tiny bit of oven spring. If it hadn’t stuck.......oh well, tastes yummy and can’t wait to try again!! |
| MaryJane |
Posted - Mar 24 2018 : 2:13:31 PM
Yes, to photos! We love them.
After you've hit "Reply to Topic" you'll see a yellow photo icon just one in from the right. Click and post.
Here are more detailed instructions:
http://www.wildbread.net/faq.asp#images |
| becca |
Posted - Mar 24 2018 : 1:44:06 PM
Well, I currently have dough (Kamut) rising. However, my "bake day" unexpectedly changed dramatically, so I am changing the process to fit that. This is what I would consider to be a benefit of having been making traditional sourdough bread for quite awhile already. Your process is faster and easier. I may end up combining the two! One of my favorites of yours is that it only makes one loaf at a time. Although, usually, when I make two loaves with my other recipes, I give one away!! My only wish - was that weights would have been included as well. I will figure out weights as I go and be making lots of notes in my book!! Once I am done baking, I will definitely let everyone know. Is there a way we can post photos? I don't see anything right off. Thanks! |
| MaryJane |
Posted - Mar 24 2018 : 10:53:59 AM
Looking forward to an update on how your mother is coming along. |
| becca |
Posted - Mar 23 2018 : 2:01:37 PM
Thank you so much for the feedback. In my opinion, what Wild Bread calls a "mother" is what I would call my "starter. I'm not sure if that is right or not!! So, my "starter" is much thicker than your mother, so I will work on getting in thinned out and then start making some recipes with some fresh ground flour. I will follow up and let you know! |
| Sylvia Jacobus |
Posted - Mar 22 2018 : 10:33:24 AM
I was given a "San Francisco" starter bu a fellow quilter friend. It's been in her family for over 100 years. I now use it interchangeably with my mother. Until I made a kamut mother, I've been using these two mothers with einkorn, kamut and rye flours I grind. I'm not sure this "playing" should be encouraged  but I have been enjoying the recipes in this book. |
| Ashley |
Posted - Mar 22 2018 : 09:58:52 AM
I agree with MaryJane. I don't see any reason that you couldn't convert your existing mother to the same feeding schedule/amounts as the recipe in the book. It won't take long for it to be that same consistency as the mother in the book, and since it is already active and making wonderful breads, it would be a shame to start over.
Also, I think it would be wonderful to experiment with a blended-flour mother. All of the mothers have the same feeding schedule and amounts, so why not? Playing with food is most of the fun of cooking.  |
